Creamy Coconut Cream Pie: A Tropical Dessert Delight
Preheat oven to 350°F (175°C) and bake a pie crust until golden brown.
In a saucepan, mix 1 cup of coconut milk, 1 cup of heavy cream, and 1/2 cup of sugar.
In a separate bowl, whisk 1/4 cup of cornstarch with 1/4 cup of water until smooth.
Gradually add the cornstarch mixture to the saucepan, stirring constantly until thickened.
Remove from heat and stir in 1 cup of sweetened shredded coconut and 1 teaspoon of vanilla extract.
Pour the filling into the baked pie crust and let it cool to room temperature.
Once cooled, refrigerate for at least 4 hours or until set.
Serve slices of this delectable coconut cream pie chilled, optionally topped with whipped cream and toasted coconut flakes.
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